Sweet Potato, Chickpea & Green Bean Curry
Hi Friends!
Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe!
Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, rain, hail or shine! Plus, I live in Melbourne, and for the last week we have had peak temperatures of 15 degrees during the day, it’s been so cold that half of the residents of Yarra Glen have started their fires up again!
Enough about the weather, back to the food! This curry is a one pot wonder, it’s very simple, uses whole food ingredients and packs a flavourful punch. I originally got the idea for this after visiting Mildred’s in Soho, London where I had their Sri Lankan sweet potato curry!
If you’d like to give this a go, the full recipe is down below and I have also created a quick video if you’re more of a visual learner.
As always, if you make any of my recipes, please let me know how you liked them by commenting below or on my Instagram @kiahs.kitchen and use #KiahsKitchen on any photos you share, I love seeing feedback and re-creations!
Until next time,
Kiah x
Sweet Potato, Chickpea & Green Bean Curry
This delicious and healthy curry is an easy week night dinner for the whole family which will warm you from the inside out!
Ingredients
- 2 medium sweet potatoes
- 1 medium brown onion
- 4-5 cloves garlic
- 3 cm piece ginger
- 300 grams green beans
- 1 400g can of diced tomatoes
- 1 400g can of chickpeas
- 1 400ml can of coconut milk
- 2 tbsp coconut/olive oil
- 0.5 cup vegetable stock
- 0.5 cup cashew nuts
- 1.5 tsp ground cumin
- 1 tsp ground corriander
- 1 tsp turmeric
- 0.5 tsp red chilli flakes
- 1 tsp curry powder
- 1 pinch salt and pepper to taste
- 1 whole lime
- 1 bunch fresh corriander
- 1 cup coconut yoghurt to serve optional
- 1-2 cups jasmine or basmati rice
Instructions
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Peel and dice the sweet potatoes into 1-2cm cubes
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Peel and dice the onion
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Peel and finely mince the garlic cloves
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Rinse the beans, remove the ends and chop in half
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Drain and rinse the chickpeas and assemble the spices
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In a medium sized pot, heat the coconut oil on a medium to high heat
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Add the chopped onion and sauté for 2-3 minutes
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Add the garlic and ginger to the pot and sauté for another 1-2 minutes
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Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds
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Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices
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Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine
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Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally
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If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice
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After 20 minutes, test potatoes with a fork, they should be fairly soft
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Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture
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Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)
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Dig in and enjoy!
Recipe Notes
Leftovers can be stored in the refrigerator in an airtight container for up to three days, or can be frozen for up to one month for best results.
